If you really want to sink your teeth into something but can't bear to eat another burger, perhaps a Portobello mushroom burger is the perfect alternative. This hearty meat-like mushroom can be grilled or broiled and will hold its own when served as a main entrée. Nutritionally, it is not only low in calories but contains vitamin D (the only fresh fruit or vegetable with vitamin D), copper, selenium, and B-vitamins. For more information about cooking techniques, recipes, and many more mushroom facts, go to mushroominfo.com/nutrition-resources.

Place vinaigrette and mushrooms in a sealable baggie, gently turn bag a few times to cover mushrooms. Chill in refrigerator for at least 4 hours or overnight.

Set barbeque or indoor grill to medium-high heat. Place mushrooms on grill, and cook on each side for approximately 4 minutes, until tender. Top each with enough red peppers pieces to cover. Carefully place the shredded cheese on top of each mushroom and cover/close lid until cheese is melted. Place each burger on a toasted roll. Makes 4 servings.

*1 cup of the vinaigrette is used to marinate the mushrooms but less than ¼ cup actually adheres to the mushroom, therefore, only 1/4 cup vinaigrette is used in the nutritional analysis calculation.

Registered dietitian Jean Downs is co-owner of the Westwood restaurant with her husband, Mike. The restaurant, at 4744 Onondaga Blvd., Geddes, is open 11 a.m. to 9 p.m. weekdays and 4 to 9 p.m. Saturday and Sundays.